Risotto Primavera
A creamy vegetable-packed risotto highlighting seasonal spring vegetables in a rich Parmesan broth. Perfect for a satisfying yet elegant lunch.
Ingredients
- 1 cup arborio rice
- 4 cups vegetable broth, warm
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 8 spears asparagus, chopped
- 1/2 cup fresh or frozen peas
- 1 zucchini, diced
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese, grated
- 2 tbsp unsalted butter
- 1 tsp lemon zest
- to taste salt
- to taste black pepper, freshly ground
Instructions
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1
Heat 4 cups warm vegetable broth in a saucepan and keep warm over low heat.
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2
In a large skillet or pot, heat 2 tbsp olive oil over medium heat. Add 1 finely diced onion and cook until translucent, about 3-4 minutes.
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3
Add 2 minced garlic cloves and cook for an additional 30 seconds until fragrant.
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4
Add 1 cup arborio rice to the pot and stir for 1-2 minutes until the grains are coated with oil and slightly translucent around the edges.
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5
Pour in 1/2 cup dry white wine and stir until almost completely absorbed.
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6
Begin adding the warm broth one ladle at a time (about 1/2 cup), stirring frequently. Wait until each addition is almost completely absorbed before adding more. This process takes about 18-20 minutes total.
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7
When the rice is about halfway cooked (after about 10 minutes), add 8 spears chopped asparagus and 1 diced zucchini.
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8
When the rice is nearly done (al dente with a slight bite), add 1/2 cup fresh or frozen peas and cook for 2 more minutes.
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9
Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, and 1 tsp lemon zest.
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10
Season with to taste salt and to taste freshly ground black pepper. Let stand for 2 minutes before serving.